Comments on: Lemon-Garlic Chicken Thighs

By: Neil

Neil — Wed, 21 Jan 2009 05:36:07 +0000

Added some cornstarch to the leftover marinade and it made an excellent gravy

By: Ellen

Ellen — Tue, 12 Aug 2008 22:10:00 +0000

Yes, bone-in thighs. I’ll go fix the ingredients to make that clear Thanks!

By: MM

MM — Tue, 12 Aug 2008 22:06:00 +0000

I am fixing it now!

I am assuming since this is on cheapcooking.com that you use bone-in skin-on thighs. Is that true? Do you remove the skin first?

Thanks for what looks like a great recipe!

MM

By: Ellen

Ellen — Wed, 30 Jul 2008 22:41:00 +0000

I bake it uncovered.

By: Anonymous

Anonymous — Wed, 30 Jul 2008 20:45:00 +0000

do i cook it uncovered or covered with foil?

thanks! i am new at cooking!

By: Anonymous

Anonymous — Fri, 18 Jul 2008 00:50:00 +0000

Thank you, thank you, thank you for such an easy-to-follow and easy-to-make recipe. I have a real adversion to cooking, but even I could make this meal.

The chicken is soaking in the sause right now. I can hardly wait till it’s finished as it smells so good already.

By: Anonymous

Anonymous — Wed, 28 May 2008 00:52:00 +0000

This is a wonderful dish. I didn’t soak and it was very moist and flavorful! Thanks for sharing!

By: Jennifer

Jennifer — Mon, 03 Dec 2007 02:55:00 +0000

mmmm…thanks for posting such an easy yummy recipe!

By: Anonymous

Anonymous — Thu, 19 Apr 2007 18:22:00 +0000

thank u so much! i searched u on google and im about to fix it!

its quick and easy!

By: Anonymous

Anonymous — Sat, 15 Jul 2006 21:24:00 +0000

I do all the cooking as my wife is too busy. I substituted the black pepper for one small dried chili pepper to lend it a bit more exotic flavour and a tastier “hot”. Delicious.